Asparagus Risotto with Ricotta and Crushed Brazil Nuts – Lucy Bee
Preparation Time: 10 minutes Cooking Time: 20 - 30 minutes Serves: 6 Allergy Information: Gluten Free, Wheat Free, Vegetarian Ingredients 4 tall asparagus stalk
Ingredients
- 4 tall asparagus stalks
- 1 tbsp. Lucy Bee Coconut Oil
- 1 red onion, chopped
- 400g risotto rice
- 500ml vegetable stock
- 1.3 litres of water
- 150g green pesto (check if vegetarian)
- 100g ricotta
- 5 brazil nuts, crushed
- Handful parsley, chopped
- Himalayan Salt and Whole Black Peppercorns, ground, to season
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